How to:
1. Whisk water, nutmeg, freshly ground black pepper and some salt into the heavy cream.
In a large pan over medium heat, sauté leeks with olive oil for about 5 minutes. Set aside.

2. Preheat the oven to 375 degrees F.

3. Grease a casserole dish with olive oil.

4. Place a layer of potatoes in an overlapping pattern into bottom of prepared casserole dish. Season with salt and pepper. Pour a little of the cream over the potatoes and top with some grated Gryere cheese.